Chocolate Cake (for two)

Chocolate cake for two made in ramekins started out as a craving, as most good things do.

You’ll be happy to know that I have fully dedicated myself to scaling down all the cake recipes into ramekins to serve two. This chocolate cake for two version was easy, and the lemon cake for two was super fun (because lemon is my favorite flavor!). I followed those with funfetti cake for two, and I’m just going to keep going. I hope you won’t mind.

We all have those ramekins in our cabinet that we think are only good for creme brulee. While they are so very good for creme brulee, we can do better. Even though lemon creme brulee is my favorite, we can enjoy so many more desserts in ramekins…like small portions of cake!

If you were unfamiliar with my life calling, it’s this: baking small desserts so you can bake and eat dessert every day. It’s a sweet life, you should join me.

I should let you know that these cakes are good on their own, without frosting, but if you’re going to take the extra minute to stir together the frosting, grab the sprinkles, too.

You should also know that there’s absolutely no shame in eating both ramekins of chocolate cake for two yourself. When I was in the testing phase of this recipe, the first time I finally nailed it, I ate both ramekins.

Then, I strapped the baby into her stroller to walk it off, and let me tell you: chocolate cake will seriously fuel your work-out. I use a small amount of coffee in this cake (because coffee and chocolate love each other forever), and I like to think the caffeine gave me a work-out boost. Basically, I’m in the running to become a life coach: eat cake, work out, repeat.

I like to think these little chocolate cakes in ramekins will be there for you in your time of chocolate need.

Excellent... I have been hunting down desserts for my ramekins..
I have bread pudding, cobblers and a carrot cake so far...
Adding this chocolate cake to my file and anticipating what others you present on this wonderful blog... :O)

I made your brownies two weekends ago and made these for a sweet treat the other night and they were delicious! So nice for the husband and I to each have a little cake and not have a ton of leftovers - perfect! Thanks for another great recipe!

"Eat cake, work out, repeat" is totally my life's motto. Before when I've said it, it sounds more like, "go for a run, eat cookies." But it's the same principle. I need these little cakes in my life!! You're my favorite.

Oh my gosh...I made these little delights last evening and I had to log this morning on to leave a comment.
I was in heaven eating my little cake. It was perfectly delicious and perfectly sized.
Somehow, it is different than a cupcake...perhaps a bit more dense, a bit more decadent...not sure but I can't wait to polish of the second one later today.
Looking forward to all the future variations...especially a funetti cake for two.

Hi, These look delicious, can't wait to make them. One inconsistency: your recipe calls for two 6 ounce ramekins, but the Amazon link to "the exact ramekins" you use, leads to 4 ounce ramekins. Which size is correct? Thanks, beautiful blog.

I've made these twice...delicious! My ramekins were larger (8oz?) but the cakes still came out beautifully...left room on top for a scoop of vanilla ice cream after a quick dusting of powdered shower instead of the frosting! FYI: the link for the ramekins are for the 4oz size not 6oz (same with the link on funfetti ramekin cake).

Made these with my 4-1/2 year old yesterday. She had so much fun. Also, easily doubled the recipe for our family of four. The cakes were moist and chocolate-y. (I used Ghirardelli cocoa, and didn’t have coffee made, so I used instant coffee)

This recipe calls for two 6 ounce ramekins, but the Amazon link to "the exact ramekins" you use, leads to 4 ounce ramekins. The same inconsistency is in the funfetti and lemon cakes too. Which size is correct - 4 oz or 6 oz ramekins? Thanks

I have made this recipe twice. The first time I made it as written using hot water in place of coffee and milk to thin the frosting. The cakes turned out great however, I didn't love the bitter taste due to the amount of cocoa. The second time, I repeated what I did the first time but I reduced the cocoa to 1 1/4 TBSP in the cake and 1/2 TBSP in the frosting. I liked the taste so much better! The texture of the cake was still good/cake like but the middle of the cake sunk. I realize that recipe results can change when you make adjustments but wondered if you have any suggestions that might make the middle not sink. I used Hershey's unsweetened cocoa...not sure if there is a different cocoa that would taste less bitter?? Thanks for the recipe though. It's so nice to make small quantities and have a piece of warm chocolate cake! Looking forward to trying more of your recipes.

Thanks so much, Sharee! I'm sorry the regular amount of cocoa powder tasted bitter to you :( I'm glad the reducing it slightly made the cake perfect to your taste, though!
Hmmm...yes, I'm not surprised they sunk because cocoa powder acts like flour in cake and gives it structure. I would bump up the flour. Add flour to make up for the amount of cocoa powder you eliminated, make sense? I hope this helps :)

I made your Chocolate Cake for Two for Valentine's Day because my husband loves chocolate and I love portion control (maintaining wt after losing lbs last year). Your recipe was a hit on both counts and delish plus easy peasy to throw together. Thank you!

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